Sunday, June 25, 2006

White Chocolate Raspberry Bread Pudding

Sometimes the best recipes are the ones that you make up on the spur of the moment. After all, they say, necessity is the mother of invention. Yesterday, I found a loaf of French bread that had been forgotten. It was still good, but terribly stale. So, I decided to make bread pudding. I searched the cupboards and found a bag of white chocolate chips. And in the fridge I found raspberries left over from canning, along with milk and butter. It turned out really good. In fact, I had the leftovers for breakfast this morning. Yum! Here is the recipe that I made up:

1 loaf of French bread (16 oz.)
1 cup of white chocolate chips (the whole bag if you're a chocolate lover)
1 pint of fresh raspberries
2 cups of milk
1 cup of sugar
6 eggs
1 tsp. vanilla
2 Tblsp. butter

Cut up the bread into bite-size pieces. Best if stale.
In a bowl mix together the eggs, milk, vanilla, and sugar. Pour over the bread. Best if you let it sit for an hour or so to soak in the liquid. You could even do this ahead of time early in the day and put it covered in the fridge.
Fold in the chocolate chips and raspberries.
Spray a 2-qt. casserole dish with Pam and put the bread pudding into it. Put dabs of butter all over the top.
Place into a 350 oven for about an hour.
Be careful, it's very hot when served right away. But also delicious!

2 comments:

Rebecca said...

Anything with chocolate and raspberries combined doesn't last long in my home! :) Sounds wonderful!

Donna Marie said...

I have one thing to say....
mmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmm! :o)
thank you!!